A Very Different Twist on Chocolate Brownies

Here’s something new and different.  Check out the chocolate Donut Brownie recipe (below) which is based on the first brownies recipe batter.

Chocolate Brownie Recipe (classic)

(Published in the book of “18 Cakes & Cookies” by NCC)

Ingredients:

• 4 eggs
• 2 cup castor sugar
• 1 tspvanilla
• 3/4 cup cocoa powder
• 1 1/2 cup plain flour
• 1 cup vegetable oil
• 1/2 cup chocolate chips
• 1/2 cup of any roasted nuts to your liking

How-To:

1. Preheat the oven at 180 degree celcius. Prepare 2 brownie tins 10×25x 4 cm in size, line them with baking paper, grease with margarine.
2. Beat the eggs and sugar until the sugar dissolves and the batter looks pale. Add the vanilla, beat well.
3. Shift the flour and cocoa powder into the brownie batter, fold. Add the oil, stir well. Add chocolate chips and nuts into the brownie batter and stir well.
4. Pour the brownie batter into the tins, bake brownies for about 35-40 minutes.

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Donut Brownie Recipe

How-to:

1. Prepare the brownies batter (above recipe). Let it harden in the freezer so it’s easy to scoop. Preheat the oven at 170 degree celcius.
2. Scoop or spoon the batter onto cookie sheet giving enough spaces for the batter to spread.
3. Bake 10-12 minutes. Take out of the oven, while still hot, make a hole on every cookie using cookie cutter. Let it cool.
4. Spread filling (chocolate, vanilla custard, etc.) onto one donut, sandwich together with another donut.
5. Go crazy.

[ Wiki Excerpt on Chocolate Brownies ]

Chocolate brownies are an American invented dessert or snack food:  a semi-flat square or bar, made with chocolate and baked in a sheet pan, something like a dense chocolate cake.  Brownies’ density ranges from fudgy to cake-like.  They may feature a variety of toppings and ingredients such as frosting, nuts, cream cheese, and chocolate chips.  Brownies are common lunchbox fare, typically eaten out of hand, and often accompanied by milk or coffee. They are sometimes served warm with ice cream (à la mode) or topped with whipped cream, especially in restaurants.  A similar bar made with brown sugar and no chocolate is called a blondie.  They are also baked in a pan in the oven similar to how traditional brownies are baked.

Chocolate brownies first public appearance was during the 1893 Columbian Exposition.  A chef at the Palmer House Hotel created the confection after Bertha Palmer requested a dessert for ladies attending the fair that would be smaller than a piece of cake, and easily eaten from boxed lunches.  These brownies feature an apricot glaze and walnuts, and are still being made at the hotel according to the original recipe.

The earliest published recipe for brownies like those of today appeared in the 1906 edition of The Boston Cooking School Cook Book by Fannie Merritt Farmer.  This early recipe produced a relatively mild and cake-like brownie.  The name “brownie” first appeared in the 1896 version of the cookbook, but this was in reference to molasses cakes baked individually in tin molds, not true brownies.

A second chocolate brownies recipe appeared in 1907 in Lowney’s Cook Book, by Maria Willet Howard and published by the Walter M. Lowney Company of Boston, Massachusetts.  This recipe added an extra egg and an additional square of chocolate to the Boston Cooking School recipe, creating a richer, fudgier brownie.  The recipe was named Bangor Brownies, possibly because it was created by a woman in Bangor, Maine.

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“Penny Lane’s” Donut Brownie by Riana from For the Love of Baking – “Chocolate is the answer to any human’s conflict”